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Revision as of 14:23, 19 November 2015 (view source) April (Talk | contribs) (Created page with '=Ingredients= * 2 lbs chicken breasts, cut into 1 inch pieces * 1/2 cup vegetable oil * 1 tsp kosher salt * 3/4 tsp chili powder * 3/4 tsp paprika * 1/2 tsp cumin * 1/4 tsp cay…') ← Older edit		Revision as of 14:39, 19 November 2015 (view source) April (Talk | contribs) Newer edit →
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		+	:: Prep Time: 20 min; Cook Time: 20 min; Serves 4
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	=Ingredients=		=Ingredients=

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Revision as of 14:39, 19 November 2015

Prep Time: 20 min; Cook Time: 20 min; Serves 4

Ingredients

• 2 lbs chicken breasts, cut into 1 inch pieces
• 1/2 cup vegetable oil
• 1 tsp kosher salt
• 3/4 tsp chili powder
• 3/4 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 chipotle in adobe sauce, seeded and minced
• minced fresh cilantro for serving
• 1 avocado split and pitted
• 1/2 cup lowfat greek yogurt
• 1 clove garlic, minced
• juice of 1 lime
• 1 tbsp cilantro, chopped
• salt and pepper to taste

Instructions

1. Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle pepper.

1. In a gallon sized bag combine marinade and chicken and refrigerate for 30-60 minutes.

1. Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.

1. In a food processor combine avocado, greek yogurt, garlic, lime juice and cilantro. Pulse until smooth. Add salt and pepper to taste and serve with chicken.